Instructions

Preheat oven to 375°F. Bring large pot of water to boil. Combine squash, stock and milk in medium saucepan; bring to boil. Reduce heat to medium; simmer until squash is tender when pierced with fork, about 10 min.

Remove from heat.

Add noodles to boiling water; cook according to package instructions. Mash contents of saucepan; stir in nutmeg, cayenne, and season with black pepper. Stir to combine.

Drain pasta, and transfer to large bowl; stir in squash mixture, cheddar, and 2 tbsp. parmesan.

Coat a 9×9 inch casserole with cooking spray and pour in noodle mixture.

In small bowl, combine breadcrumbs, remaining parmesan, and oil; sprinkle evenly over noodles.

Cover with foil, and bake for 20 min. Remove foil, and continue baking until lightly browned and crisp on top, 20 to 40 min. more.